～”Kyokai No.9 Yeast” which made very popular Japanese Ginjo shu in all over the world ～～世界中で大人気！！日本の吟醸酒を生み出した“協会9号酵母”～

20 May 2015

～”Kyokai No.9 Yeast” which made very popular Japanese Ginjo shu in all over the world ～

Yeast is the most important part of sake making in Japan.

It is said that sake quality will be totally different depends on the using yeast in the making process.

So, the maker have to make sure of which yeast will be the best for using depends on sake kinds.

Actually, there are many kinds of yeast in Japan.

Among of them, Kyokai No.9 yeast which has been created by Kumamotoken Shuzo Kenkyusho (Reserch Institure of Brewing in Kumamoto prefecture) has been leading Ginjo sake making since long time ago as the Ginjo yeast.

「Ginjo Yeast ~ Kyokai No.9 Yeast~」

This Kyokai No.9 yeast was found out by Mr. Nojiri Kinichi who is called “God of Sake” in around 1953 at Kumamotoken Shuzo Kenkyusho of KOHRO’s brewery.

The kyokai No.9 yeast has less acidity than other yeast and has strong deep aroma so that it goes very well with Ginjo sake.

So, it has used for most of Ginjo sake making in Japan for a long time and has played a big role in development for Ginjo sake making!!

And lots of Ginjo shu which made from this No.9 yeast has won the Gold medal many times at the National Reserch Institure of Brewing and became very famous as the Ginjo yeast with such a great reputation since then.

And even now, this “Kyokai No.9 yeast” has been used for Ginjo making yeast all over Japan.

『If No.9 yeast had not found out, these popular Ginjo shu in the world would not existed!!』

WARNING: Under the Liquor Control Reform Act 1998, it is an offence:
To supply alcohol to a person under the age of 18 years (Penalty exceeds $7,000).
For a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $500).